Comfort Food Combo: Pork Steaks and Baked Mac and Cheese

THE COMBO OF ALL COMBOS GET YOUR PORK BUTTS READY WITH MATHESON FOOD COMPANY CREAMY SMOKY MAC IT’S LIKE A CHEESY CASSEROLE SITUATION I DON’T KNOW WHAT I’M DOING BUT I ALWAYS FIGURE IT OUT ALONG THE WAY! USE YOUR IMAGINATION AND WATCH ME COOK SOMETHIN!!! Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join COOKING METHOD INGREDIENTS 1 Pork Butt Garlic powder Mace Coriander powder White pepper Chili Powder Cayenne powder Paprika Salt Pepper Old Bay seasoning MAC N’ CHEESE INGREDIENTS Boxed Mac n’ Cheese Emmental Cheese Sharp Cheddar cheese Onion, diced COOKING INSTRUCTIONS: 1. Cut the pork butt into two pieces the slice into 1-inch thick slices. Cover in a dry spice mixture. Roast at 350F until an internal temperature of 125-130F. 2. Remove from the oven and glaze with BBQ sauce. Flip and repeat on high heat until a light crisp forms. 3. Remove from the oven and glaze one last time. Let rest for 5-10 minutes. 4. In a large pan, add sautee diced onions in melted butter. Cook until translucent. 5. While the onions cook. Make the packaged Mac n’ Cheese according to it’s instructions. 6. Add mac n’ cheese to a casserole dish. Top with grated emmental and cheddar cheese. Add another layer of mac n’ cheese and top with another layer of grated sharp cheddar and emmental cheese. Top it all off with breadcrumbs and a drizzle of olive oil. 7. Add the mac n’ cheese to a high-heat oven and bake until light golden brown on top. 8. Thinly slice the pork butt steaks and serve with baked mac n’ cheese.